Saffron Aioli Recipe: Mild Garlic Blender Aioli (Alioli)
Last updated on October 17th, 2026
Real aioli is nothing but garlic, oil and salt, and most home versions either taste of raw garlic for the rest of the day or split into an oily mess halfway through. It’s also the dip I reach for with a basket of thick-cut Raspat fries. This aioli recipe fixes both problems in one step: blend the garlic straight into lemon juice before anything else goes in the bowl, which mellows it right out, using about half the garlic of a typical recipe so it stays mild for anyone who doesn’t want an aggressive hit. For an extra-stable version, my egg yolk aioli recipe goes into the emulsion in more detail. This saffron aioli is ready in about 10 minutes.
Why Blending Garlic in Lemon Juice Changes Everything
Aioli traditionally means nothing more than garlic, olive oil and salt, pounded together by hand in the Provençal region of France and in Catalonia. It’s the sauce that finishes my Spanish patatas bravas, dolloped generously over the top. This version keeps that simplicity but swaps the pestle and mortar for a blender, with six or seven strands of saffron steeped in the lemon juice first for colour and a subtle background flavour. Submerging the garlic in that lemon juice and blending it there, rather than crushing or grating it straight into the bowl, is the step that actually matters: it takes the raw, bitter edge off the garlic instead of leaving it to linger on your palate all day. The same idea keeps the garlic in check in my Greek skordalia dip.
Streaming the Oil Into Your Blender Aioli Without It Splitting
Stick blenders really are the best tool for a job like this.
Steep the saffron first
Put six or seven strands of good saffron in a high-sided container with the lemon juice and a generous pinch of salt. Don’t go mental and tip in a handful. Leave it for five minutes: you’re ready when the saffron has released its yellow colour.
Puree the garlic, then add the yolk
Add one peeled large garlic clove and blend it into the lemon juice, then add a splash of neutral-tasting oil and keep blending until the garlic is pureed. Now add the egg yolk and blend until emulsified.
Stream in the oil slowly
Stream in the rest of the neutral oil while blending, until the aioli is thick. Add the oil slowly: go too quick and it will split.
Finish with olive oil, then stop blending
Add 30 ml of extra virgin olive oil and blend only until combined. Don’t over blend at this point, as it will taste bitter. Taste it, then add a little water or lemon juice to get the consistency you want.
Frequently Asked Questions
Why blend the garlic in lemon juice first?
Submerging the garlic in lemon juice while blending mellows its raw bite, so you avoid the harsh, lingering garlic flavour that comes from using it completely raw on its own.
What if my aioli splits?
This usually happens if the oil is added too quickly. Add it in a slow, steady stream while blending to keep the emulsion stable from start to finish.
Do I need a blender to make this?
No, a stick blender, food processor or liquidizer all work well, and if you don’t have any of those, a bowl and whisk or a mortar and pestle will get you there too.
How long does homemade aioli keep?
Stored in an airtight container in the fridge, it will keep for a few days. Give it a stir before serving if it separates slightly.
What can I serve aioli with?
It pairs well with seafood, grilled meats, salads, croutons, and of course sandwiches. It’s a genuinely versatile condiment to keep on hand.
What is aioli made of?
Traditional aioli is garlic, olive oil and salt pounded together. This blender version uses garlic, lemon juice, an egg yolk, a neutral oil and a little extra virgin olive oil, with saffron for colour.
Saffron Aioli Recipe: Mild Garlic Blender Aioli (Alioli)
Equipment
- Stick blender
- High-sided container
- Measuring jug
Ingredients
- 1 egg yolk
- 1 large garlic clove
- 1/2 a lemon juiced
- 6-7 strands of saffron
- 180 ml / 3/4 cup of a neutral tasting oil
- 30 ml Extra virgin olive oil
- Salt
Instructions
- To a high-sided container, like a measuring cup or pint glass, add the saffron, lemon juice and salt. Leave to sit for 5 minutes to let the saffron bleed its colour.
- Add the garlic to the container and blend with a stick blender, then add a splash of your neutral-tasting oil and blend until the garlic is fully broken down.
- Add the egg yolk, and blend until emulsified (fully mixed together), then stream in the rest of your neutral-tasting oil slowly until emulsified.
- Add the 30 ml extra virgin olive oil and blend until just combined. Do not over blend or the aioli will turn bitter.
- Taste, then add water or a dash more lemon juice if needed to thin out the aioli and get to the right consistency.
- Sprinkle parsley and a drizzle more olive oil over the top.
Video
Nutrition
Nutrition Facts
| Total Fat | 49.5g |
| Saturated Fat | 4.4g |
| Cholesterol | 46mg |
| Sodium | 2mg |
| Total Carbohydrate | 0.8g |
| Dietary Fiber | 0g |
| Sugars | 0.2g |
| Protein | 0.7g |
| Potassium | 14mg |
How many egg yolks? It’s not in the ingredient list.
Dude, I followed this recipe and the video and it emulsified so thin! No matter what I tried to thicken it it stayed the consistency of milk.. it tasted good, but not right. Please add the amount of eggs to the recipe and check the ingredient amounts.
Hi, it only needs the one egg yolk. Try emulsifying slower, this is most likely why it’s coming out too thin. I hope this helps